Spaetzle (Wolfgang Puck)

By á-7815

Ingredients

• 4 egg yolks
• 1 egg
• 1 3/4 cups milk
• 3 cups all purpose flour
• 1/4 tsp. freshly grated nutmeg
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 cup peanut oil
• Salt
• Pepper
• 2 ounces unsalted butter
• 1 T fresh minced parsley

Preparation

Step 1

In a small bowl, beat together the egg yolks, egg, and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.

Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4-5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil (at this point you can cover and refrigerate up to 2 days).

Over high heat, place a large saute pan until it gets very hot. add the remaining 1/4 cup of oil and the boiled spaetzle.

Saute until golden. Season to taste with salt & pepper. Finish with butter and sprinkle with parsley.